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Evoo Questions

Evoo

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by 0 · May 16, 2014 at 09:23 PM

So, I've been having problems with olive oil for a while. At first I thought it was a matter of adulterated oil, but now I'm starting to think that maybe it's a matter of sensitivity to something in the oil. When I put some of it in my mouth... (more)

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bobajob 0 · May 16, 2014 at 08:12 AM

Could you tell me what EVOO you use, as I had a bad skin reaction to an adulterated oil, so it's put me off using it at all. I figured that as this was a fairly expensive brand, which one can you trust? I know the fridge test can give you a... (more)

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by 472 · April 19, 2013 at 03:20 PM

Been craving OO like crazy, but I've avoided EVOO lately due to so many adulterated products on the market. I would go and buy one of the really nice ones but the budget isn't really there at the moment, and I can't find anything at a reasonable... (more)

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NooMoahk 0 · April 19, 2013 at 06:12 AM

I actually buy one at Walmart called California Olive Ranch EVOO. It tastes excellent, the best I've personally tried, but I don't know how to test it's adulteration. It almost tastes too good to be true. I don't know if it's cheap for EVOO either... (more)

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by 397 · February 23, 2013 at 02:13 AM

Some people say to never heat EVOO because... it'll break down and do bad things to you (or something). I haven't really seen any science on this, so I'm wondering what the deal really is. Tonight I roasted some vegetables drizzled with EVOO and... (more)

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nada 0 · February 23, 2013 at 02:13 AM

theres nothing wrong with cooking with EVOO at all. except its a waste of EVOO. use cheaper oils for frying

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by 15380 · May 31, 2012 at 06:39 PM

I do not live in the U.S. and cannot get EVOO from there. However, I can get any European brand. Please list your favorite ones. I was about to purchase a nice-looking bottle of EVOO from France, when I have noticed a disclaimer in teeny-tiny... (more)

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Flip_2 0 · May 31, 2012 at 06:39 PM

Any portuguese brand. I'm a little biased okay, but i can guarantee you that the EVOO from Portugal is almost 100% produced in a apropriate press, right after the olive picking. They'r called "lagar"(singular) and are localized near the crops, so... (more)

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by 3737 · February 19, 2013 at 12:38 AM

NPR reported a while ago that many EVOO producers are cheating by mixing in other oils to reduce the price. How do you tell if you have a high quality product? Previously, I was using the supermarket brand organic EVOO, almost certainly to be low... (more)

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PatternMatching 0 · February 10, 2012 at 03:39 AM

The stuff produced over in Europe and especially Italy is HIGHLY regulated. I realize it won't help you with your Amazon purchase, but when you're at the store, look for bottles with one of these... (more)

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by 5100 · January 12, 2014 at 08:01 AM

You alway find out something new when you do actual research. I always thought bacon grease, butter, and coconut oil were ideal for frying. The reason? Well, don't they all have rather high smoke points? And isn't that because they are... (more)

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Drael 0 · January 12, 2014 at 08:01 AM

Haven't you essentially answered your own question by saying that coconut oil is lowest in MUFA and PUFA? Of course probably not flash frying too much is part of the solution!

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by 19504 · September 27, 2011 at 09:43 AM

I am considering joining the axis of EVOO by removing the 2 tbsp butter from my breakfast and changing it out with EVOO (Taken raw). This goes with 4 poached eggs on most days. Any thoughts? I can't take coconut oil as I have issues with it... (more)

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Rhubarb 0 · September 27, 2011 at 09:43 AM

Why are you pulling the butter? Have you considered ghee? Could be a good replacement for the butter depending on your reasons. No major issue with 'raw' EVOO, though it will bump up your omega 6 PUFA's a tad; that may or may not be an issue for... (more)

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by 24343 · September 07, 2011 at 04:46 PM

Do you use extra virgin olive oil (EVOO) regularly? Which "paleo" fats do you think are overused in our community, and why? Travis Culp has shown his hand already: butter/cream. I have my suspicions about regular bacon fat use (gasp!). Some... (more)

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animalcule 0 · September 07, 2011 at 04:46 PM

I use EVOO for salad dressing. How much salad I eat varies a lot. My main cooking fats are beef fat and coconut oil, and I also eat a ton of butter and cream.

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by 19504 · March 24, 2012 at 01:52 AM

Olive Oil how much do you consume? What do you have it on?

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Payam 0 · June 11, 2011 at 04:53 PM

Olive oil is superior to most oils out there, but it is not the best as many people believe to be. The whole reason behind olive oil's popularity is because of the media's shenanigans about the Mediterranean diet. However, not only is the true... (more)

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by 970 · August 13, 2012 at 09:07 PM

This Mercola interview with Dr. Rudi Moerck is quite interesting. These points stood out for me: 1) EVOO goes rancid faster than minimally processed olive oil due to it's high chlorophyll content. 2) Dr. Moerck recommends adding a drop of the... (more)

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Lisa_Blanton 0 · August 13, 2012 at 09:07 PM

He's just ranting. As I suspected the reason Dr Mercola has supplements on his website http://articles.mercola.com/sites/articles/archive/2009/07/11/Is-Your-Health-Freedom-Really-Free.aspx 1- he's done extensive research on what he does... (more)

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by 10170 · October 01, 2010 at 12:34 AM

Is there any reason not to eat canned sardines or mackerel? And do you by them in olive oil? Or 'au naturel'? (sorry, don't know the correct English term) Is the olive oil EVOO, or is it highly processed and thus of low quality? Thank you, Pieter (more)

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Glenn 0 · March 16, 2010 at 08:55 PM

I eat tinned sardines and anchovies all the time, preferably in water.